Yummy photo by the great JeffreyW
I have used my Multi-Pot consistently for the last few weeks. I made two batches of soup, pulled pork, pasta sauce and two batches of rice. The first batch of rice I was all cocky and used the simple pressure cooker setting and my own time – because you know, I’m the Queen of Pressure Cooking – well, that didn’t turn out very well. I mean, it was great sticky rice, but I was going for light and fluffy. So the next batch I used the Rice Button! I mean, come on, a pot you can just push RICE and 10 minutes later have fluffy rice – why was I fighting it??
The buttons on this brand are easy and intuitive to use. It does help that I’m familiar with what times work well with my stove top cooker and there are good resources in the booklets that came with the machine to help pick timing.
My first batch of soup was to make Beef with Barley Soup:
I quickly and easily sauteed the onions and browned the beef with about a tablespoon of olive oil. Then added the remainder of the ingredients, sealed it shut and turned it to the Meat/Stew setting and set it for 30 minutes.
It took it 10 minutes to come to pressure – which didn’t surprise me because I filled it to the highest mark allowed.
The soup was delicious – I could easily leave it on warm, open the lid and let sit and fill the house with yummy soup smells as long as I desired. It was good and tasty. And clean up was a breeze – just tossed the insert into the dishwasher.
The one part of this electric pressure cooker that has been a learning curve for me is the quick -release method. I am so used to taking the pot over to the sink and running cold water over the top. With this, they say to just turn the pressure valve to open. Which sounds easy-peasy. EXCEPT it spews greasy, starchy steam all over my kitchen cabinets.
The solution is fairly simple – I grabbed an old kitchen towel and cover the valve with that as it releases. Takes a bit longer, but no mess and no risk of a scary steam burn.
So for this recipe, I’d give the Multi-Pot a solid A.
I know, I know I promised a puppy update…give me a few minutes. Until then…
Creamy Roasted Poblano Soup
- 4-5 poblano peppers – roasted, peeled and seeded
- 3 tbsp butter
- 1/2 sweet yellow onion, rough chopped
- 2 garlic cloves, rough chopped
- 3 cups chicken or vegetable stock or water (I used water)
- 1 cup milk or cream
- salt and pepper
- shredded sharp cheddar or Crema Mexicana
This is so easy. I had frozen, roasted poblano chiles, so all I had to do was thaw, skin and seed them. But if you have fresh chiles, heat them under the broiler for 5 minutes (watch carefully and turn as needed) until the skins are blackened on all sides. Cool and then slip off the skins. Slice open and use the knife to remove seeds and ribs (usually just be scraping with the knife). Rough chop.
In a saucepan, heat butter and add chopped onions. Saute until they are translucent, add chopped garlic and heat through before adding the chiles. Stir for a moment until everything is coated in butter. Remove from heat and add to blender, along with water or stock. Blend until smooth and creamy.
Add back to saucepan, along with milk, and bring to a very low boil, stirring constantly, reduce heat to low. Add salt and pepper to taste and let simmer for 8-10 minutes. Just before serving add the juice of 1/2 lime (more to taste). Garnish each bowl with cilantro and cheese.
This was my very first (!) pie attempt.
Blueberry pie is a must at my house for Thanksgiving. This recipe is my go-to. The key is to add fresh blueberries to the cooked blueberries for the most blueberry flavor. From 2012:
- 1/2 to 3/4 cup sugar (depending on your sweetness preference, I used 1/2 cup)
- 2-1/2 tbsp cornstarch
- 1/2 tsp cinnamon
- 1/2 cup water
- 4 cups fresh or frozen (and thawed) blueberries
- 1 tbsp fresh lemon juice
- 1/2 tsp lemon zest
In a saucepan, add sugar, cornstarch, water and 1 cup blueberries. Bring to a rapid boil, stirring constantly until thickened. Remove from heat and set aside to cool. Once cool, add 3 cups of blueberries, lemon juice and lemon zest, fold in completely. Cool in refrigerator until time to put the pie together. I also chilled the bowl I mixed everything in, as well.
- 1-1/2 cups flour
- 1 tbsp sugar
- 1 tsp salt
- 1/4 tsp cinnamon
- 1 cup butter, very cold
- 1/2 cup ice water
Cut butter into small pieces (I actually cut frozen butter, it was easier) and place in the freezer to chill it completely. Whisk together flour, sugar and salt. Using a pastry cutter, cut in butter until it is crumbly. Drizzle in the water and mix together until it forms a loose ball (do not over mix, you want visible butter pieces). Turn out onto a floured surface, knead gently, divide into two equal pieces (I weighed them), form each into a ball and wrap tightly in plastic wrap. Refrigerate for at least an hour. While I was at it, I refrigerated my marble rolling pin and marble pastry board.
To assemble pie: roll out one of the balls until it’s about 12-13 inches (depending on your pie plate size) and about 3/16” thick. To move to your pie plate, flour your rolling pin again and fold the dough over it, transfer to the plate and it should fall into place. Gently form it to the plate and let excess dough overhang the edge – you can brush the edge with water before adding the top pastry. With all the butter, this step really isn’t necessary, it quickly seals itself. Add blueberry filling. Roll out second ball to the same size and thickness. Move to the plate and adjust over the pie plate. Now you can trim the excess dough, or you can tuck it under and then pinch to flute it. Next time I’m sure I’ll experience one of those, but this time, it was pretty skimpy for me to flute.
Bake at 425 degrees for 20 minutes, reduce heat to 375 and continue until golden brown (I had to bake another 40 minutes). You’ll probably have to tent the edges with foil to keep them from burning. I did that at the 25 minute mark. Let cool until just warm to touch for the blueberries to set if you want to serve warm.
As is her way, Emma has taken it upon herself to take care of Bixby and me. Here she is keeping the big guy company in the afternoon sun. Bixby still spends a lot of time looking out the window and sighing. Loudly. I wish I was kidding.
Today he began to brighten up, wanting to play non-stop with Bad Horse, so we are making progress.
Lots of cooking going on here. Bad Horse has felt like taking on some new recipes. This one was a winner:
It’s a Pear Crisp. Using the Perfect Apple Crisp recipe, found here, and substituting pears for the apples. It also uses gluten free flour quite successfully in the crisp.
We had an abundance of pears because my local grocer is selling “misfit” fruits and veggies – or what I like to call, “ugly fruit and veggies”. They are misshapen, bruised or otherwise not “A” quality. But I will let you in on a little secret, most of them are much tastier. Especially the lemons – thin skinned and full of juice – which makes them bruise easily. Ugly, but yummy.
That’s it for now…I’ll try to get back to regular blogging soon. Until then…